Question

Gelatin is often used as an ingredient in the manufacture of ice-cream. The reason for this is :

• A. to prevent the formation of a colloid.
• B. to stabilize the colloid and prevent crystal growth.
• C. to cause the mixture to solidify.
• D. to improve the flavour.

Answer 1

Answer: (B)

to stabilize the colloid and prevent crystal growth.

Gelatin is a translucent, colourless, brittle (when dry), flavourless foodstuff derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is often used as an ingredient in the manufacture of ice-cream to stabilize the colloid and prevent crystal growth and works as protective colloid.